Servings 2 cups
Ingredients
- 1/2 cup water, divided
- 2 Tablespoons corn starch
- 4 cups blueberries
- 1/4 cup sugar
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Make a slurry by combining cornstarch with 2 Tablespoons water.
- In a medium sauce pan over medium-high heat, combine the blueberries, remaining water, sugar, lemon juice and lemon zest. Bring to a gentle simmer and allow berries to break down, about 8 minutes.
- Whisk in the slurry and continue to gently simmer the mixture until the sauce thickens, about 2 minutes. Transfer the sauce to a container and let it cool completely before serving or storing it, covered, in the fridge for up to 3 days.
Notes
- Don’t just add the cornstarch right to the pot! Make sure to make a slurry, which just involves whisking together cornstarch and a small amount of water to make a thin liquid that, when heated, will thicken the sauce.
- If the sauce still seems a bit thin after cooking, don’t fear! The blueberry topping will thicken a good amount as it cools.
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